AZUL TEQUILA MEXICAN RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink at bar.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for four employees over 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser in ware wash area with no label. Employee labeled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over dry storage items. Moved during this inspection. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled pot holding mitts on top of bag in a box soda. Removed during this inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cardboard boxes of kiwi and limes on shelf over juices in walk in cooler. Manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: Chicken 114F and Beef 126F . Low water under pans in steam table. Manager added water and began reheating.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is Servsafe.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and talapia in reach in cooler on cookline bearing label to remove fish from package before thawing. Manager removed packages. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over salsa in reach in cooler located in server station.

Basic - Standing water in bottom of reach-in-cooler. In two reach in cooler on cookline.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: burrito sauce (58F - Cooling). Employee stated sauce prepared the previous night. Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: burrito sauce (58F - Cooling). Employee stated sauce prepared the previous night. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk stored in reach-in cooler across from kitchen entrance. Employee stated milk was opened the previous morning. Employee added date mark to milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line across from fryer. Water nozzle of wait station tea machine.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with five employees working.

Intermediate - No soap provided at handwash sink. No soap at bar hand washing sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dish machine in dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on shelf above tortillas in dry storage area across from back door.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Area behind soda nozzles of wait station soda machine. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of spice on dry storage shelf across from back door. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched soiled towel with gloved hands then continued to prepare food without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed DBPR form.

Intermediate - No soap provided at handwash sink. One sink behind bar has no soap.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of window cleaner at bar, label added. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In several containers of sauce, small cups inside.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler at kitchen entrance: milk 57F. Cheesecake 57F. Items in unit overnight. Stop sale issued.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over make table on cookline. Drink on prep table near steam table. Both were moved. Corrected On-Site

Basic - Food stored on floor. In walk in cooler, white bin of cheese on floor.

Basic - Food-contact surface not smooth and easily cleanable. Several wooden boards with deep grooves, no longer smooth and easily cleanable.

Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at kitchen entrance. Bottom of reach in make table on cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, male employee wiping hands on soiled towel.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. In steam table: onions 109-120F, manager stated onions were in unit for approximately two hours. Employee reheated to 167F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp used raw in ceviche. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of ceviche containing raw shrimp on shelf over cooked beef. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: pan of pork with a date mark of 10/6, should have been discarded 10/12. Also, stop sale issued on salsa improperly cooled overnight. Repeat Violation Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. In warewash area.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Large bin of salsa 57F-64F in walk in cooler overnight, made yesterday. Stop sale issued.

High Priority - Toxic substance/chemical improperly stored. Tube of silicone on shelf over flour bins and tortilla shells on dry storage shelf.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at bar have build up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink behind bar being used to strain drinks. Sink in server station has sanitizer bucket inside. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device, soap, and/or hand wash sign provided at handwash sink. Sink at bar missing sign, soap and towels. Sink in kitchen unable to dispense towels. Manager fixed dispenser on cookline. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: no date mark on cooked beef from Monday, and on cooked beans from Tuesday and Wednesday. Also, reach in cooler: milk opened on Monday in reach in co9er with no date mark. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In warewash area: fabuloso with no label and degreaser with no label. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom in kitchen has door propped open. Manager closed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of flour. Removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella and gloves on top of drinks. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting boards on clean dish shelf are grooved and no longer easily cleanable. Kobalt drill with cracks and not easily cleanable used to mix salsa. Repeat Violation

Basic - Floor area(s) covered with standing water. In warewash area.

Basic - Food stored in a prohibited area. In reach in cooler located in server station: personal food on shelf over drinks for customers. In walk in cooler: several cases of unwashed produce stored on shelves over pans of cooked items and beer. Employees began moving items. In reach in make table on cookline: pan of avocados with sticker still on them sitting on top over pan of shredded cheese. Pan of tortilla strips not covered on shelf at cookline. Several pans of food in walk in freezer not covered. Corrective Action Taken Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing over grills. Manager stated that filters were removed for cleaning.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket not inverted. Pizza cutter between two pieces of equipment. Both were moved. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior shelf under quesadilla press on cookline soiled with grease and food debris. Exterior of reach in cooler on cookline soiled with food debris.

Basic - Old food stuck to clean dishware/utensils. On several clean dishes in ware wash area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, one towel over utensils. Both were moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Missing on several bulk containers.